Beef Stew with Potatoes and Carrots

This full-bodied stew will bring the crowd running when you lift the lid. First, pieces of chuck are browned to develop their flavor, then theyre braised in a red-wine beef broth. Adding the potatoes and carrots toward the end of cooking keeps their character and color bright.

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Recent Review

This is a good recipe to follow. How ever I changed it little bit by switching the red wine with sweet Marsala wine, adding fresh tomatoes instead of tomato paste, add pepper paste, adding more beef stock, adding kale, brussels, bell peppers, chili in it. It was amazing after that.